Tag Archives: Taco Salad

Fiesta forever with Tex-Mex dinner party tablescape décor ideas perfectamente for celebrating San Antonio’s Fiesta or Cinco de Mayo. Raise the roof and raise a glass in cheers for the celebratíon. Let the mariachi music play on in your heart as you feast. Throw your work aside and troubles away as you lose yourself in the rhythm of the beat. Come on and join our fiesta!

“Well, my friends, the time has come, To raise the roof and have some fun, Throw away the work to be done, Let the music play on…”

Mexican purple bubble glass goblets are playfully adorned with initialed wooden chalkboard signs serving as both place-card and drink minder as the party plays on. Casual yet elegant flatware are just some of the stainless steel elements bouncing around the tablescape.

“All night long! People dancing all in the street, See the rhythm all in their feet, Life is good wild and sweet. Let the music play on, Feel it in your heart, And feel it in your soul, Let the music take control, We’re going to party, Liming, fiesta, forever, Come on and sing my song!…”

This recipe for a gluten-free Tex-Mex trifle bowl layered dinner salad complete with creamy vegan cilantro citrus avocado dressing is perfect for your next dinner fiesta. It’s so easy to throw together without having to measure anything. It also saves time and expense because the beautifully layered trifle bowl pulls double duty as a colorful centerpiece. Plus, when everything is prepared ahead of time… the hostess can spend the evening in the dining room with her guests rather than in the kitchen. Most guests should be able to partake of this healthy gluten-free vegan meal, and dressing is served on the side so that everyone can control their own portions. Once everyone is taken care of… there is nothing left to do but ¡Fiesta Forever!

Gather, wash, and chop enough ingredients to fill the trifle bowl you have.

Place a layer of each of the fresh ingredients in the order listed… so that you see them through the side like giant savory parfait.

I like to arrange the top in a bullseye pattern with the last ingredients… because a whole layer of cilantro would be demasiado (way too much)!

This is awesome when served with homemade creamy cilantro citrus avocado dressing on the side.

Cilantro Citrus Avocado Dressing Instructions:

Mix all the ingredients together and then blend. (I used an immersion blender.)

This is great to make a day ahead and refrigerate until serving.

I also served the trifle salad with gluten-free vegan Beanito brand chips and fresh peach salsa… to be eaten along with the salad or as a side. (Any variety of tortilla type chip and salsa would be great.) See more of the Cinco de Mayo dinner fiesta featuring this Tex-Mex trifle salad as a centerpiece HERE.

This double recipe for Tex-Mex taco salad in gluten-free baked tortilla bowls and salad tacos uses the same healthy fillings spiced up with creamy (yet dairy-free vegan) cilantro citrus avocado dressing. This is so that the salad eaters and the taco lovers can enjoy the same meal without creating extra work for the family chef. This is also why everything is gluten-free and dairy-free, and salad ingredients don’t require measuring. It’s also easy to please the vegans and the carnivores because the optional beef crumbles can be selectively applied… but know that meat isn’t necessary because beans with rice tortilla form a complete protein. So let the dinner fiesta begin!

for the crunchy bowls: grapeseed oil in spray pump (or any oil or cooking spray)

Cilantro Citrus Avocado Dressing Instructions:

Mix all the ingredients together and then blend. (I used an immersion blender.)

This is great to make ahead of time and refrigerate until using.

Taco Salad & Tortilla Bowl Instructions:

Gather, wash, and chop enough ingredients to fill up the crowd you’ll be serving. I haven’t included amounts because everyone has their own preferences regarding salad composition… I like ¾ toppings with a little lettuce! (Brown the beef crumbles in a pan now… if you aren’t vegan.)

Toss everything but the tortillas in a large mixing bowl with a portion of the prepared creamy cilantro citrus avocado dressing … or your dressing of choice. (Or serve it own the side.)

To make the baked tortilla bowl shells, spray each tortilla on both sides with oil… from a refillable mist pump or cooking spray. Press each into either an oven safe bowl or a metal tortilla baker. (Sorry about the lack of pictures for this step… oops!) Bake at 350ᵒ for about 15 minutes or so… really just watch them with the oven light on so that they can be removed when just beginning to brown, because everyone’s oven behaves a bit differently. (Note that overcooked broken shells make great tortilla chips.)

Fill these lovely creations with the tossed salad mixture, and garnish with extra cilantro and pepitas.

I serve these in rimmed salad bowls rather than on plates so that guests can break the shells to eat with the salad without making a mess.

Salad Taco Instructions:

For the non-salad eaters in the group who don’t care for salads, try making a salad taco instead.

Make this soft taco by filling a folded brown rice tortilla with the tossed salad mixture.

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Le fidèLe Designs website is primarily written and edited by Leigh N. Eldred personally. It accepts forms of compensation, to include affiliate linking, that may influence content which may not always be identified, but honest views and opinions are always given on those topics or products. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer, provider, or party in question. This website avoids any content which might present a conflict of interest.